Pages

Wednesday, April 20, 2011

Gnocchi Parisienne

From the kitchen of One Perfect Bite...The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace. We who love to cook and eat are explorers of a different sort, but we, too, seek out the new and different and love the challenge that demanding palates present to us. I recently made a dish that could be served with rice or pasta. The problem was I wanted neither and had a taste for something new. I happened on Jacques Pepin's recipe for gnocchi Parisienne and decided to give it a try. Italian gnocchi are small dumplings usually made with potato or ricotta cheese. In Italy the word gnocchi means lump and that pretty well describes their appearance. The French version of gnocchi is less grainy and is made from pâte à choux, the same dough that is used to make eclairs and cream puffs. While this is at best a judgment call, I've found French version of gnocchi to be lighter than its Italian counterpart. It is also easier to make. Once made, the choux paste is shaped using a pastry bag or two spoons. The pieces are dropped into gently simmering water and cooked until they rise to the surface of the water. If they are to be baked, the gnocchi are immediately plunged ice water. If they are to be sauced or warmed in brown butter, they should be cooked for two minutes longer, then tested to make sure the center is no longer doughy before dropping them in ice water to stop the cooking. I am using the simplest of the French techniques to make my gnocchi. Most recipes bake them in a Mornay sauce. While I pull out all stops when we have guests, that is too caloric for a family meal, so I simply sprinkle them with cheese and bake them off. These are delicious when served right from the oven. While I make sauce available, I serve them plain. Once you've tasted them, you'll see why. I really hope you'll give them a try. I promise you won't be sorry. The gnocchi in the photograph above have been magnified and appear much larger than they actually are. Here's the recipe.

Gnocchi Parisienne...from the kitchen of One Perfect Bite courtesy of Jacques Pepin and Food and Wine MagazineIngredients:1 cup water1 teaspoon salt1/4 teaspoon freshly grated nutmeg3 tablespoons unsalted butter, cut into tablespoons1 cup all-purpose flour3 large eggs1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheeseDirections:1) Combine water, salt and nutmeg with 2 tablespoons of the butter in a small saucepan and bring to a boil over high heat. As soon as water boils, add flour all at once and beat dough with a wooden spoon until it is thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to a medium bowl and let cool slightly, about 5 minutes.2) Beat 1 egg into dough until incorporated. Beat in 1/4 cup of cheese and another egg until blended, then beat in last egg until dough is very smooth.3) Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Set a bowl of ice water near stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.4) Reduce heat to maintain a gentle simmer. Carefully hold bag over the water and press out dough, using a small sharp knife or scissors to cut it into 1-1/2-inch lengths before it drops into pot (see Note). Simmer the gnocchi until it rises to top of water, about 3 minutes. With a slotted spoon, transfer gnocchi to ice water bath to stop cooking. Transfer the gnocchi to paper towels and pat dry.5) Grease a 8 x 11-inch baking dish with the remaining 1 tablespoon of butter. Arrange gnocchi in dish and sprinkle with remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve immediately. Yield: 4 servings.

Cook's Notes: The gnocchi dough can also be shaped with 2 teaspoons and wet hands. The dough can be prepared through Step 4 and refrigerated overnight before baking and broiling. It can also be frozen for 4 to 6 weeks.

Mary, I have to be frank to you! These are simply gorgeous & delightful. I definitely want them serve on my dining table as well. You have a great day. Blessings, Kristyp/s are grandsons coming over for some easter eggs??

Hi Mary, you took gnocchie to a different level for me, I always passed it , thinking it is just a potato lump and did not want to do anything with it! When you talk about French way, it is a different story. The French always make things fancy :) Lovely blog! I have enjoyed visiting. I have been reading your other recipes since yesterday. I love your style! Thanks for stopping by at my kitchen :)

I like that, "explorers of a different sort". I've always thought of my love for cooking as a combination of science experiment, art, and adventure. Now I will add explorer to that list. I have not made gnocchi before, but I have been seeing it on several blogs lately and I think it is time I try my hand at making it.

They're beautiful, and I will be making them since pâte à choux is one of the three french pastries I can make with my eyes closed, the others being ..well nevermind, I have to drive a car to get to them, with my eyes open. Still, this: The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace." is what I love.... says it all doesn't it?

Interesting recipe! I'm not a huge fan of Italian gnocchi, but this sounds like something I would enjoy. I love choux pastry, and gougères (which are similar to these, except they aren't boiled) are a favourite of mine.

Mary, beautiful, mouthwatering and unique. I've only had the Italian version, but this French gnocchi sounds and looks divine. I could eat them, just like this with a nice salad on the side and would be a very happy camper :o) Hope your Wednesday is shaping up beautifully!

I made these with French Fridays with Dorie and my husband wouldn't even try them because he said there were too many carbs because of the sauce. I would like to try this recipe and bake them off - they look much prettier and more appealing this way, Mary.

Oh boy! I was waiting for this one. And what a doozy you pulled out too. I was expecting the 'Italian' version I suppose...I didn't realize there were versions to begin with! This French style looks so very good. I love the nutmeg and gruyere. Well done!

These look wonderful. Nutmeg and parmesan are a brilliant combo. When I'm home alone I often eat pasta tossed in a litte butter and topped with a grinding of nutmeg and some parmesan, salt and papper. It's amazingly good!

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice